|Rotiboy-Sweet Crispy Coffee Bun Recipe|
"Founded in Bukit Mertajam, Penang, Malaysia in 1998, the first Rotiboy was a neighbourhood bakery which baked fresh breads and loafs for household, kids to bring to school, cakes for birthdays celebrations, home-makers were our best friends. We've been growing ever since, and our brand has evolved into specialty stores and bakery cafe concept stores at over 150 stores throughout Asia. .." Rotiboy.com
We had this Rotiboy many times....and we bought it again this winter at the Jakarta International Airport on the way home. They were so tasty.... crispy on the outside and soft inside.
I found this recipe online that the buns turned out very close to the original. The Rotiboy consists of three yummy parts of filling, topping, and sweet dough. You can smell the coffee aroma while baking the buns...it is best to eat them warm from the oven.
3 oz unsalted butter, room temperature
3 oz salted butter, room temperature
1 oz brown sugar
7 oz softened unsalted butter
7 oz castor sugar (fine grain)
2 tablespoon instant coffee dissolved with 1 tablespoon water
7 oz all purpose flour
a pinch of ground cinnamon
Beat with mixer on medium speed until butter and sugar are light and fluffy, around 5-8 minutes.
Gradually beat in eggs, beat for another 5 minutes. At this point make sure all the sugar has dissolved, if not beat couples more minutes.
Add in coffee mixture, sift in all purpose flour and mix on low speed.
Put in piping bag and refrigerate.
Sweet bun dough
4 1/2 cups bread flour
3 oz confection sugar
1 teaspoon salt
1 1/2 packages ( 1/4 ounce each ) active dry yeast
2 tablespoons bread improver ( vital wheat gluten )
11/4 cup milk, warmed
2 oz softened unsalted butter
Mix 1/2 of the flour, confection sugar, yeast and salt in electric mixer with the beater on low speed for 1 minute.
Add egg and warm milk and mix on low speed for another minute.
Mix in butter and run on medium speed for 8 minutes until dough forms like spider web.
Change to dough hook and add the rest of the flour slowly.
Mix five minutes more on medium speed until soft, smooth and elastic (but not sticky) dough forms.
The dough should looks like this
Divide the dough into 2 oz portions you will have 17 portions. Roll each portion into a ball, use butter to grease your palm so it won't stick. Cover the balls of dough and leave to rest for 10 minutes.
To shape and fill the Rotiboy buns, flatten a ball of dough with the palm of your hand.
Place a ball of filling in the center of the sweet dough.
Gather the edges and pinch to seal. Make sure to seal well or the filling will come out during baking.
Pat into shape and place them on a greased foil on the baking tray.